Onion Omelette

Name: Onion Omelette (Frittata di Cipolle)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 canned tomatoes, drained, de-seeded and cut into strips; 1 small handful fresh basil, finely chopped; 6–8 tablespoons vegetable oil; 3 tablespoons grated Parmesan cheese; 6 large eggs, beaten; 2 tablespoons grated pecorino cheese; salt and pepper; 4 oz (100 g) lard or pork dripping or butter or margarine; 1¾ lb (800 g) onions, peeled and thinly sliced; 6 leaves fresh mint, chopped; 4 tablespoons olive oil; 2 oz (50 g) piece prosciutto crudo or unsmoked bacon, sliced into strips

Frittata di Cipolle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is a delightfully Neapolitan recipe from Campania. I like to make it with red onions, as the colours - deep purple and brilliant yellow - are so attractive. If you can’t get hold of red onions, don’t worry; it will taste just as good. Serve as an antipasto or snack; it’s also an excellent party dish.

Ingredients

2 oz (50 g) piece prosciutto crudo or unsmoked bacon, sliced into strips
1¾ lb (<

Europe
Italy
Campania
Snack
Starter
Gluten-free
Mediterranean

Method

Fry the prosciutto or bacon, onions and mint together in 1 tablespoon of the olive oil and the fat, stirring from time to time, for about 10 minutes or until the onions are soft. Season to taste.

Beat the eggs with the cheeses and basil. Fry the tomatoes briefly in a separate pan with the re